ILLINOIS STATE DAIRYMEN’S ASSOCAITION. 31 
a temperature where it would not sour, as it has to be for making 
cheese, I tried experiments at three different times. The first was in Sep¬ 
tember. I divided 644 gallons of milk into two vats. One I kept so cold 
that at the end of forty-two hours it was perfectly sweet, and then made it 
into cheese. The other I held at a temperature so that it began to sour in 
twelve hours, and in twenty-four hours was quite sour, and at the end 
of forty-two hours was quite thick. The cream from the sweet milk 
yielded me eighty-two pounds of butter. The cream of the sour milk 
yielded 111 pounds, an increase of twenty-nine pounds, showing the 
value of the increase of butter to be one cent per gallon. Two other 
experiments were made, one in October and the other in November, with 
like results, not using so much milk, but the increase was proportionally 
high. Now, having settled the matter in my own mind from these and kin- 
died expei iments, the value of the increase of setting milk at a high temper¬ 
ature, also in establishing the price of.the skimmed milk, and am better 
prepared to figure the advantages of the no-cheese-making system, and let 
us see how I come out. The average price of my cheese, take the year 
through, is 6 cents per pound, and it averages as well as anybody’s, who sets 
milk as long as I do. It costs me 2£ cents per pound to manufacture, box, 
ship and sell, reducing the cheese at once to 34 cents, and as it takes 1$ gal¬ 
lon of skimmed milk to make one pound of cured cheese, and that 14 gallon 
of milk is worth 3£ cents, which is more than the cheese would bring, be¬ 
side giving an increase of one cent per pound on the yield of butter. 
Now, having done away with cheese making in my mind as far as profit is 
concerned, let us see what else I have gained. 1st, I have nearly doubled 
the capacity of my factory for setting milk, by putting out the cheese fix¬ 
tures. 2d, I have got the stench which always accompanies the manufac¬ 
ture of cheese out of the building, and consequently can come nearer per¬ 
fection in my butter making. 3d, One-half of the money will build and 
equip a creamery proper, which it requires to build and equip one com¬ 
bined. 4th, One-fourth of the water and ice only is requisite where no 
cheese is made, consequently creameries can be successfully carried on with 
a well or a small flow of spring water. 
In making cheese and butter in the same building, we are constantly sac¬ 
rificing one for the other, and often in trying to get the best results in cream¬ 
raising, lose our milk entirely. As we do not make preparation to feed the 
milk, we of course lose it, and as milk and cream are so ready to take up the 
impurities in the manufacturing building, we are constantly bringing it in 
contact with the foul odors that are always present where cheese is made in 
the best regulated factories. In my constant efforts to avoid this sacrifice, 
with their results, I am reminded of a conversation I once heard in the 
mountains of California between two gamblers. One was trying to get the 
other to tell his history; finally, upon agreement, he did. The history of the 
one that I have been reminded of was like this: He was born of slave-hold¬ 
ing parents, in one of the Southern States, was well educated, graduated 
with honors at a certain college, and must have to settle upon a profession. 
His father wanted him to become a lawyer, but his mother was determined 
he should be a minister. And, said he, between the two they made a fool 
of me. 
